I’m always in search of healthy takes on classic recipes.
I love this recipe from cookieandkate.com. It caught my eye because it calls for whole wheat flour (vs. white flour) and olive oil instead of butter. I look for healthy recipes and then just put my own little spin on them.
I use Truvia baking blend instead of maple syrup and half the salt that this recipe originally called for (both have been adjusted below).
Here’s what you’ll need:
1/3 cup extra-virgin olive oil
1/4 cup + 2 tbsp Truvia baking blend
2 large mashed ripe bananas
1/4 cup almond milk
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 and 3/4 cups whole wheat flour
Here’s how to make it:
Preheat oven to 325 degrees and grease a 9×5-inch loaf pan. In a large bowl, beat the oil and eggs together, then whisk in the mashed bananas and milk. Add the Truvia, baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, stir in the flour, until just combined. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. Then run the tip of a knife across the batter in a zig-zag pattern. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. DO NOT bake longer than 55 minutes or it will come out too dry. Let the bread cool in the pan for at least 10 minutes before slicing.